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Preservation method of colocasia esculenta

A fresh-keeping method, the technology of red taro, applied in the field of agricultural product storage, can solve the problems of less research in the field of post-harvest storage of fruits and vegetables, achieve the effects of improving drying efficiency and product eating quality, significant economic value, and improving micro-drying effect

Inactive Publication Date: 2015-07-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, with the emergence of superheated steam equipment for food processing at home and abroad, superheated steam treatment technology is more and more widely used in food drying, cooking, sterilization, peeling and other processing, but there are few studies in the field of postharvest storage of fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Select fresh red taro with no corruption, mildew and uniform size, and rinse it in running water for 3 minutes to remove the soil and impurities on its surface;

[0030] (2) Place the red taro after rinsing on a superheated steam jet impingement device for blanching, the air temperature is 110°C, the wind speed is 5m / s, the relative humidity is 20%, and the blanching time is 90s;

[0031] (3) Put the blanched red taro in a gas jet impingement drying oven for drying, the drying temperature is 55°C, the wind speed is 16m / s, and the drying time is 20min;

[0032] (4) the dried red taro is cooled to room temperature;

[0033] (5) Pack the cooled red taro with a fresh-keeping bag, and put it into a cold storage with a temperature of 4° C. and a relative humidity of 95%, and conduct regular sampling inspections.

[0034] After this treatment, the appearance of the red taro is smooth, the body of the taro is full, and the shelf life is up to 6 months.

Embodiment 2

[0036] (1) Select fresh red taro with no corruption, mildew and uniform size, and rinse it in flowing water for 5 minutes to remove the soil and impurities on its surface;

[0037] (2) Place the red taro after rinsing on a superheated steam jet impingement device for blanching, the air temperature is 120°C, the wind speed is 15m / s, the relative humidity is 50%, and the blanching time is 60s;

[0038] (3) Put the blanched red taro in a gas jet impingement drying oven for drying, the drying temperature is 65°C, the wind speed is 4m / s, and the drying time is 40min;

[0039] (4) the dried red taro is cooled to room temperature;

[0040] (5) Pack the cooled red taro with a fresh-keeping bag, and put it into a cold storage with a temperature of 0° C. and a relative humidity of 80%, and conduct regular sampling inspections.

[0041] After this treatment, the appearance of the red taro is smooth, the body of the taro is full, and the shelf life is up to 7 months.

Embodiment 3

[0043] (1) Select fresh red taro with no corruption, mildew and uniform size, and rinse it in running water for 4 minutes to remove the soil and impurities on its surface;

[0044] (2) Place the red taro after rinsing on a superheated steam jet impact device for blanching, the air temperature is 130°C, the wind speed is 20m / s, the relative humidity is 90%, and the blanching time is 30s;

[0045] (3) Put the blanched red taro in a gas jet impingement drying oven for drying, the drying temperature is 70°C, the wind speed is 16m / s, and the drying time is 60min;

[0046] (4) the dried red taro is cooled to room temperature;

[0047] (5) Pack the cooled red taro with a fresh-keeping bag, and put it into a cold storage with a temperature of 0° C. and a relative humidity of 85%, and conduct regular sampling inspections.

[0048] After this treatment, the appearance of the red taro is smooth, the taro body is plump, and the shelf life is as long as 8 months.

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Abstract

The invention discloses a preservation method of colocasia esculenta, belonging to the technical field of storage of agricultural products. The preservation method specifically comprises the following steps of rinsing selected fresh colocasia esculenta, carrying out jet impaction and blanching by overheated steam, carrying out jet impaction and micro-drying by gas, and packaging and preserving by using a freshness protection package. According to the preservation method, by adopting a method of comprehensive treatment of blanching by overheated steam and jet impaction and micro-drying by gas, the original flavor of the colocasia esculenta is greatly maintained, the rotting rate is reduced, the preservation period is prolonged, the treated fresh colocasia esculenta can be preserved for 8 months under the low temperature condition (the temperature is 0-4 DEG C and the relative humidity is 80-95 percent), and can be preserved for above 2 months at a normal temperature; no chemical additives are introduced in a processing process, and thus the food safety is high.

Description

technical field [0001] The invention relates to the technical field of agricultural product storage, in particular to a fresh-keeping method for red taro. Background technique [0002] Red fragrant taro, also known as "taro", is the underground tuber of taro, a plant of the family Araceae. It has a special fragrance and is edible. It is deeply loved by people in my country and Southeast Asian countries. [0003] Due to the high water content of red sweet taro, if there is no suitable storage condition after harvest, it is very prone to spoilage and deterioration, resulting in serious losses after harvest. Therefore, it is particularly important to find a suitable storage and preservation method. At present, most of the researches on fresh-keeping taro are focused on anti-browning of fresh-cut taro and prolonging the shelf-life preservation, while little research has been done on the processing and storage process. In fact, taro is also very prone to occurrence of Rotten, l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04A23B7/00
Inventor 王志东王晓拓高振江常剑王丽芳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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